Sun-Dried Tomato Hummus With Crispy Chips

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Marla Meridith


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1 15 ounce can Chickpeas (garbanzo beans) drained and rinsed

1 clove Garlic

1/4 cup Sun-dried Tomatoes in Olive Oil

1/4 cup Tahini Paste

1/4 cup Lemon Juice (about 2 lemons)

1 tablespoon Tomato Paste

Sea Salt to taste (about 1/4-1/2 teaspoon)

Smoked Paprika to taste

Ezekiel Sprouted Grain Tortillas (or your favorite tortillas)

Olive Oil Cooking Spray

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